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Kimchi Soup

a flavorful bowl of kimchi stew is full of bold flavor and varied textures. This is a vegan version, but can easily be made with other proteins and broths.
Prep Time10 mins
Course: dinner, lunch
Cuisine: Asian, korean
Servings: 4


  • 6 scallions
  • 4 cloves garlic minced
  • 1 Tbsp ginger minced
  • 8 oz sliced mushrooms
  • 4 cups veggie broth
  • 2 Tbsp Lucky Foods Kimchi Hot Sauce
  • 1 medium daikon radish peeled and sliced into ΒΌ inch rounds
  • 1 cup Lucky Foods Vegan Kimchi
  • 1/2 12 oz. package of silken tofu
  • soy sauce as needed
  • 1 Tbsp olive oil


  • PREP: slice the scallions, separating the white and the green hollow parts. Mince the garlic, and finely grate the ginger..
  • SAUTE: Heat oil in a large skillet or pan over medium heat. Add the white parts of the scallions, garlic, ginger, and mushrooms. Cook, stirring often, until mushrooms are soft (about 8 minutes) .
  • SIMMER: Add broth, Kimchi Hot Sauce, and daikon radish. Bring to a simmer, cover, and cook until radish is slightly softened (about 10 minutes)
  • SERVE: Stir in kimchi and tofu. Taste and add soy sauce to taste. Ladle into serving bowls and top with the green onions.